Aubergine parmigiana recipe | Jamie Oliver recipes (2024)

FAQs

What do you eat with aubergine parmigiana? ›

Method. Prick the aubergines, then carefully blacken them over a direct flame on the hob (or under the grill), turning with tongs until soft inside.

Store your eggplant parmigiana in the fridge, covered with plastic wrap, for 1-2 days. It can be frozen after cooking, maybe already divided into portions, and defrosted in the fridge as needed before reheating.

These classic Italian-style pan-fried meatballs are made with a blend of ground beef, breadcrumbs, parmesan cheese, and seasonings then cooked in olive oil until golden brown. They make a delightful meaty accompaniment to eggplant parm and are perfect for any meat lovers that you have at your table.

Do you have to peel eggplant before you cook it? The peel of an eggplant is completely edible. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled.

But, despite the drama surrounding eggplant and its gross, bland, bitterness, it is possible to make this vegetable taste good. (Fact check: eggplant is technically a berry -*eye roll*.) All you need is some umami-loaded oyster sauce, a little sesame oil, and a generous drizzle of sambal oelek.

When buying an eggplant, the flesh should be firm but give slightly when pressed, then bounce back. If your eggplant is soft to the touch, that's an indication that it's beginning to spoil. In addition, if the flesh of the eggplant is slimy, you'll want to throw it away.

Eggplant Parmigiana (V) | Lunch & Dinner Menu | Olive Garden Italian Restaurant.

Eggplant that is going bad may have dull skin or soft spots and a soft texture. The interior may be completely brown and slimy or may have an unpleasant odor. If your eggplant shows any of these signs, discard it.

Is eggplant parm healthier than chicken parm? ›

Eggplant parmesan tends to be lighter on the stomach and is considered to be more healthy. Eggplant is also less expensive. Restaurants find that it is a much cheaper option for guests.

From classics such garlic bread and bruschetta, to healthier options such as sauteed spinach and roasted brussel sprouts, there are so many options for what to serve with Eggplant Parmesan.

Breaded and fried eggplant packed in layers of oily cheese can make for a casserole with upwards of 300 calories and 20 grams of fat PER CUP (and we all eat more than a cup serving). And that's not counting the hefty portion of pasta that usually comes along side it.

The strong flavors in Parm compliment garden herbs, which can be tossed with fresh lemon juice, olive oil and sea salt for a simple salad. Try mixing fresh greens with fistfuls of basil, chives, thyme, parsley, and nasturtiums. Before dinner: sparkling wine.

The fiber, potassium, vitamin C, vitamin B-6, and antioxidants in eggplants all support heart health. A review published in 2019 suggested that eating foods containing certain flavonoids, including anthocyanins, helps reduce inflammatory markers that increase the risk of heart disease.

Eggplant Parmesan Wine Pairing

Those beg for acidic and juicy wines, so go-tos are going to be barbera, Montepulciano d'Abruzzo, nebbiolo, primitivo, and zinfandel. I selected a young Barbera d'Asti. Denise went for a Langhe Nebbiolo. Both have depth of flavor and good acidity – optimum for this recipe.

Modern eggplant has had bitterness nearly bred out of it, so many cooks have given up the practice. Salting the slices for eggplant Parmesan is not to prevent bitter flavors, but to season the eggplant itself and, at least in my experience, keep the eggplant from sucking up too much of the olive oil from frying.